| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes and c, Mc |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 2 |
tb |
Flour |
| 1 |
ds |
Salt |
| 1/2 |
c |
Orange Juice |
|
|
Grated Rind Of 1 Orange |
| 1 |
|
Egg, well beaten |
| 1 |
pt |
Heavy Cream |
INSTRUCTIONS
Mix sugar, flour, and salt. Stir into well beaten egg. Add orange juice and
rind. Cook in top of double boiler until quite thick. Chill (will be VERY
thick!)
Whip cream until soft peaks form. Add a generous spoonful of the whipped
cream to the orange custard, stir in well to soften the custard somewhat,
then add the orange mixture to the remaining whipped cream and fold in
until well blended.
Fill and frost a 9" hot milk sponge cake with this. The flavours blend
better if you let it stand, refrigerated, for several hours before serving.
Recipe by: kdeck@epaus.island.net (Karen Deck) Posted to MM-Recipes Digest
V4 #127 by kmeade@idsonline.com (The Meades) on May 7, 1997
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